Simmering Saturdays: Mexican Ground Beef Casserole with Rice - InkFreeNews.com

Mexican Ground Beef Casserole with Rice

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Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 lb lean ground beef
• 1/3 cup tomato paste
• 1 1/4 cup long grain white rice, uncooked
• 2.5 cups (625 ml) chicken broth/stock, low sodium
• 14oz can corn kernels, drained 
• 14oz can black beans, drained (or other beans)
• 1 bell pepper , diced
• 1 cup green onions/shallots
• 2 cups (200g) cheese, shredded (any kind – Cheddar, mozzarella, Monterey Jack, or Colby.)

MEXICAN SPICES:

• 1/2 tsp cayenne pepper (Note 4)
• 1/2 tbsp dried oregano
• 3 tsp cumin
• 3 tsp coriander
• 3 tsp onion powder
• 2 tsp paprika
• 1/2 tsp salt

Instructions

• Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
• Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
• Add Mexican Spices and cook for 30 seconds.
• Add peppers and cook for 1 minute.
• Add tomato paste and broth, stir to mix in.
• Add rice, corn and black beans.
• Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
• Remove lid, quickly stir through green onion and HALF the cheese.
• Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
• Remove from stove and serve immediately, garnished with more green onion if desired.